Blue Cheese Potatoes Delmonico
Indulge in ultimate comfort with Blue Cheese Potatoes Delmonico, a sophisticated twist on the classic au gratin. This decadent side dish features layers of thinly sliced, tender Russet potatoes bathed in a rich and creamy blue cheese sauce, enhanced with Parmesan for an extra depth of cheesy goodness. Topped with buttery breadcrumbs for a perfect golden crunch, this oven-baked masterpiece is a showstopping addition to any dinner table. With a quick prep time of 20 minutes and a luxurious blend of flavors, it’s ideal for holiday feasts, elegant dinner parties, or whenever you’re craving something indulgent. Garnished with fresh parsley, this recipe is sure to impress both blue cheese lovers and potato enthusiasts alike!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 1 cups Blue cheese
- 0.5 cups Grated Parmesan cheese
- 0.5 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel the russet potatoes and slice them into thin, even rounds about 1/4-inch thick.
In a large saucepan over medium heat, melt the butter. Once fully melted, whisk in the flour and cook for 1 minute until slightly golden and bubbly.
Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the blue cheese and grated Parmesan cheese until melted and smooth. Season with salt and black pepper.
Layer one-third of the sliced potatoes in the prepared baking dish, slightly overlapping them. Pour one-third of the blue cheese sauce over the potatoes. Repeat this process for two more layers, making sure to evenly distribute the sauce.
Sprinkle the breadcrumbs evenly over the top layer of potatoes and sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes or until the breadcrumbs are golden brown and the potatoes are tender when pierced with a fork.
Let the dish rest for 5 minutes after removing it from the oven. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 36.4 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1839 mg | 141% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 7722 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
